The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, bag : 7.26
This item was last sold on : 07/23/21
Chervil is a tender, leafy, light green herb with thin, hollow stems reaching up to 30 centimeters tall. The leaves grow opposite of each other with a triad of 5 small, deeply serrated, feathery leaflets. Chervil is highly aromatic with notes of anise and parsley. It is typically harvested around 10 centimeters tall. At maturity, it produces a tall flower stalk topped with a conical cluster of small, white, edible flowers. Chervil offers a mild, sweet licorice or anise flavor.
Chervil is available year-round with peak season in the spring months.
Chervil is a key herb in the French kitchen. It is botanically classified as Anthriscus cerefolium and is a member of the carrot family. It is sometimes referred to as French Parsley and is known as one of the “fines herbs” of French cuisine, alongside tarragon, chives and parsley. Chervil, known as Cerfeuil in French, is one of the main ingredients in bearnaise sauce and ravigote sauce, both of which are traditionally served with fish and seafood.
Chervil is an excellent source of iron, vitamins A and C, calcium, potassium, protein and manganese. It is a good source of zinc, essential B-complex vitamins, folate, copper and magnesium. The leafy herb is a source of beta carotene and antioxidant-rich flavonoids zeaxanthin, lutein, and cryptoxanthin.
Chervil is used fresh or cooked into sauces, soups and egg dishes. It is also used in place of curly parsley as a garnish. Wash and rough chop the herb for pasta, grain or green salads or other cold vegetable salads. Add to hot risotto and pasta dishes. Chervil pairs well with citrus, eggs, fish, asparagus, potatoes, mild cheeses, beets, green beans and vinegar-based dressings and marinades. It can be used in recipes calling for tarragon or parsley, or a combination of the two. Use it for pesto, chimichurri or for Mediterranean salsa verde. Blend Chervil with olive or grapeseed oil and use it as a condiment for salads and soups. Preserve the aromatic herb in white wine or cider vinegar. Store unwashed, dry Chervil loosely wrapped in plastic in the refrigerator for a few days, as it loses its pungency quickly. For long-term storage, freeze leaves in water, butter or oil in an ice cube tray or chop and freeze. Drying will erase Chervil’s aroma and flavor.
Chervil is used widely throughout Europe and has a significant presence in French cuisine. The herb's aroma and flavor are similar to myrrh, which was one of the gifts bestowed upon baby Jesus by the three wise men in the birth story. For this reason, Chervil is often used to symbolize new life during the Easter holiday celebrations. In southern Germany and other parts of Europe, Chervil soup is traditionally served on Holy Thursday, or Maundy Thursday, celebrating the last supper. During the Middle Ages, tea made with the herb and used as a treatment for hiccups and the roots were boiled to combat the plague. Chervil was also given as a digestive aid and used to make a soothing eye wash.
Chervil is native to the Caucasus region of Southeastern Europe and Central Asia. It was spread throughout Europe by the Romans, who used the entire herb including its roots for medicinal and culinary purposes. Chervil is a hardy herb, surviving winter temperatures in northern climates in the Europe, United States, Canada and Greenland. It is found growing in the northern Mediterranean region, southern Europe and Central Asia. There is another herb, sweet cicely, which is often mis-identified as Chervil but is an entirely different species. The tender herb grows best in partial or full shade and prefers moist soil and climates that don’t get too hot or too dry. Chervil is very tender and does not store well, making commercial cultivation a challenge. The anise-scented herb is most likely spotted at farmer’s markets and specialty stores in ideal climates.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Chervil. One is easiest, three is harder.